I live in a two human household and most recipes make at least 4 – 6 servings. So I will spend a weekend day or weeknight evening “power cooking” and making up several large dishes (such as a large lasagne). When the food has cooled, I will break it up it two serving size portions and vacuum seal them and then put them in the freezer (aka “Suck and Freeze”).

So after a long day at my pay-the-bills-healthcare-work (hint: not nearly as fun as crafting), I don’t have to think about dinner – I can just pull something out the freezer and head to the studio to work on a quilt or other craft project!

More time in the studio, less time in the kitchen!

I usually keep about a week’s worth of meals in the freezer to use whenever I do not feel like cooking. Plus if I am off at a quilt retreat, I know the husband has a stash of semi-healthy meals to eat (as opposed to be being lured to fast food and frozen pizzas while I am out of town!)

My beloved “Suck & Freeze” with some lasagne servings I just prepared for freezing